Pork Vindaloo
Experience the bold, fiery flavors of Pork Vindaloo, a classic Indian curry with Portuguese roots that's perfect for spice enthusiasts. This aromatic dish combines tender cubes of pork shoulder or belly marinated in a tangy garlic-ginger paste with white vinegar, turmeric, and earthy ground spices like cumin, coriander, and paprika. Infused with whole cinnamon, cardamom, and cloves, the rich tomato-onion gravy simmers slowly, creating a deeply flavorful and melt-in-your-mouth delight. Serve this vibrant curry garnished with fresh cilantro alongside fluffy steamed rice or warm naan for an authentic, hearty meal that's equal parts comforting and adventurous. Whether you're craving robust Indian flavors or looking to spice up your dinner game, Pork Vindaloo delivers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams pork shoulder or pork belly
- 3 tablespoons white vinegar
- 6 garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red chili powder
- 1 teaspoon ground paprika
- 3 tablespoons vegetable oil
- 2 medium onions
- 2 medium tomatoes
- 1 cinnamon stick
- 3 cardamom pods
- 4 cloves
- 1 cup hot water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro
Instructions
Cut the pork into bite-sized cubes and transfer to a mixing bowl.
In a blender or food processor, blend the garlic, ginger, and vinegar into a smooth paste.
Add the garlic-ginger paste, turmeric, cumin, coriander, red chili powder, and paprika to the pork. Mix well to coat evenly and let the pork marinate for 20-30 minutes.
Heat vegetable oil in a large pot or deep skillet over medium heat.
Add the cinnamon stick, cardamom pods, and cloves, and sauté for 1-2 minutes until fragrant.
Add the onions, finely chopped, and sauté until golden brown, about 8-10 minutes.
Add the chopped tomatoes and cook until they break down into a thick sauce, about 5-7 minutes.
Add the marinated pork and cook, stirring occasionally, until the pork browns on the outside, about 5-7 minutes.
Pour in the hot water, stir, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the pork is tender.
Add the salt and sugar, adjusting to taste if needed.
Remove the cinnamon stick, cardamom pods, and cloves before serving.
Garnish with freshly chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.7 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2913 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
